Baked Chicken Parmesan with Roasted Potatoes and Green Beans
A quick, weeknight-friendly Chicken Parmesan recipe that bakes the chicken with a flavorful crust while roasting potatoes and green beans on the same sheet for minimal cleanup and a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free option available
Ingredients
- 1 1/2 lb chicken breast (pounded or sliced to 1 inch thickness)
- 1/3 cup grated Parmesan
- 1/3 cup Italian breadcrumbs (or Panko for extra crunch)
- 2 tablespoons olive oil (plus extra for drizzling)
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 lbs red potatoes, cut into halves (small-to-medium)
- 2 tablespoons grated Parmesan (for potatoes)
- 2 tablespoons olive oil (for potatoes)
- 1 teaspoon minced garlic (for potatoes)
- Salt and black pepper, to taste (for potatoes)
- 1 lb green beans, fresh with ends trimmed
- 1 tablespoon Parmesan (for green beans)
- 1 tablespoon olive oil (for green beans)
- 1/2 teaspoon minced garlic (for green beans)
- Salt and black pepper, to taste (for green beans)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly spray it with cooking oil.
- In a medium bowl, toss the halved potatoes with 2 tablespoons olive oil, 1 teaspoon minced garlic, 2 tablespoons grated Parmesan, and a pinch of salt and pepper. Make sure each piece is evenly coated.
- Spread the potatoes on one-third of the baking sheet in a single layer. Roast them for 10–15 minutes until they begin to brown.
- While the potatoes start roasting, mix 1/3 cup grated Parmesan, 1/3 cup Italian breadcrumbs, 2 tablespoons olive oil, 1 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl. Pat this mixture firmly onto each chicken breast so it adheres and forms a coating.
- When the potatoes have some color, remove the pan. Place the coated chicken on the second third of the sheet. In the bowl, toss the green beans with 1 tablespoon olive oil, 1/2 teaspoon minced garlic, 1 tablespoon Parmesan, and salt and pepper to taste. Spread the green beans on the remaining third of the sheet.
- Return the tray to the oven. Bake about 25 minutes, or until the chicken reaches an internal temperature of 165°F and the green beans are crisp-tender. Potatoes should be fork-tender and nicely browned.
- For an extra-crisp crust, broil on high for 4–5 minutes—watch closely to avoid burning.
- Remove from the oven and let the chicken rest for 3–5 minutes before serving to lock in juices.
Notes
For best texture, mix the breadcrumb coating and toss the vegetables up to a day ahead. Avoid coating the chicken more than a few hours ahead to prevent sogginess.